Description
A beautiful summer dessert where fruit is the centre of attention complemented by an almond crust.
Ingredients
Scale
Crust
- 5 Tablespoons butter or coconut oil, melted
- 1 1/2 cups almond meal
- 1 teaspoon brown sugar
Filling
- 4 large eggs
- 1/2 cup almond meal
- 3 Tablespoons brown sugar
- 1 1/2 cups unsweetened almond milk
- 1 tsp vanilla
- 1/4 tsp salt
- 4 – 5 peaches, sliced
Instructions
- Preheat your oven to 350F.
- Grease a 10 inch pie or tart dish
- In a medium bowl, mix together almond meal and melted butter. Pat into the pie dish. Bake for 12 minutes. Remove and cool.
- Beat the eggs and sugar together on high speed until the yolks begin to lighten in color and the mixture is light and frothy. Add the milk, vanilla and salt and beat on low speed until evenly mixed. Delicately fold in the flour until well combined.
- Wash & slice your peaches into thin slivers. Scatter a thin layer of peaches in the bottom of the pie or tart dish. Fill the dish evenly with clafoutis batter.
- Bake for 45 minutes or until clafoutis is set and golden.
- Remove from over, sprinkle slivered almonds on top.
- Serve warm.